There are two types of persimmons available in Southern Cal coming into season now through February.  The Hachiya is round with a slightly elongated pointy base and is an orangey red in color.  It will be soft when ripe and the flesh is creamy with a tangy sweet flavor.  The Fuyu is also orange-red in color but is tomato shaped and is hard when ripe.  Peel both types before using.  For a salad, use the Fuyu and peel and slice like an apple.

Persimmon Salad with Candied Spiced Almonds and Ricotta Salata Cheese

Serves 8

Almonds

1 tablespoon unsalted butter

1 cup raw whole almonds

2 tablespoons brown sugar

pinch cayenne pepper

½ teaspoon cinnamon

1 teaspoon Kosher salt

Heat oven to 350 degrees.  Melt the butter in a small sauté pan over medium heat.  Add the almonds and stir to coat with butter.  Combine the brown sugar, cayenne pepper, cinnamon and salt in a small bowl.  Sprinkle the sugar mixture over the nuts and stir until all are coated. Turn heat down to low and continue to sauté, stirring occasionally until the sugar has caramelized and the nuts are a deeper brown color, about 5 minutes.  Remove from heat, set aside to cool and roughly chop.

Champagne Vinaigrette

¼ cup Champagne vinegar

1 teaspoon Dijon mustard

1 tablespoon finely minced shallot

½ teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

¾ cup extra virgin olive oil

Whisk together the vinegar, mustard, shallots, salt and pepper in a bowl.  Set aside for 10 minutes.  Whisk in the olive oil in a slow steady stream until emulsified.  Will keep covered in the refrigerator for several days. Bring to room temperature and whisk before serving.

Salad

3 Fuyu persimmons (flat tomato shaped persimmon)

8 ounces mixed baby greens, washed and dried

½ cup dried cranberries

4 ounces Ricotta Salata or Feta cheese, crumbled

Cut stem ends off of the persimmons and peel.  Cut each persimmon into quarters.  Cut each quarter into thin slices.  Place in a bowl and toss with a tablespoon of the vinaigrette to keep the slices from sticking together. 

Toss the greens in a large bowl and drizzle with some of the vinaigrette.  Add the persimmon slices, chopped almonds, dried cherries and cheese; gently toss and serve.